If you tend to compost your potatoes the second you see little sprouts pop up, you’re not alone. But despite looking like you’re about to bite into one of your propagated plants, your potatoes are still totally fine to eat. Just scrape off the sprouts and enjoy.
While there are many different ways to enjoy potatoes after they start to sprout, one of the most delicious is turning them into potato tortillas. Max La Manna, a food waste expert and the author of More Plants Less Waste, shared his go-to recipe on Instagram. “All you need are potatoes and flour—that’s it,” he says.
Making his potato tortillas recipe is easy. After boiling the potatoes, mashing them up, and adding a little flour, you’ll have an ooey-gooey dough. From there, you’ll be able to create your tortillas. Here’s exactly how he does it.
Max La Manna’s Potato Tortillas
One medium to large potato, peel on (275 grams)
1 cup all-purpose flour (220 grams)
1. Cut up, boil, and mash your potato.
2. Add half the flour to the bowl of mashed potatoes until combined, then add the remaining flour until you form a ball of dough.
3. Allow the dough to rest for 10 minutes before cutting into 8 equal parts.
4. Dust the surface with flour and roll each ball of dough with a rolling pin.
5. Place the tortillas in a hot pan over medium-high heat and cook for one minute on each side.
6. Keep the cooked tortillas on a plate covered with a dish towel to keep them warm and flexible while you cook the rest.
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